Grilled Mojo Pork Chop, Black Beans, and Rice

Grilled Mojo Pork Chop, Black Beans, and Rice

Growing up, one of Conner's favorite meals that his mom made was pork tenderloin with yellow rice and black beans.  While we were dating he would always brag about his mom's amazing black beans.  When I finally got the chance to try them myself, I realized how right he was!  We have since continued the tradition in our own home.  It has taken a while to perfect the beans, because Conner's mom does not use measurements when she cooks these beans.  She has an amazing ability to eyeball seasoning and measure to taste.  Conner has watched his mom cook, and we have gone through many trial and error attempts.  Also, we often make this dish with pork chops instead of tenderloin.  In the dish pictured below, we used pork chops.  I will attempt to give you the most accurate recipe for the beans; however feel free to change it up and let me know in the comments how you prefer your black beans! 

Ingredients:

1 can Goya Black Beans 

1 TBS sugar

1 TSP salt

1/2 TSP black pepper

1/3 cup rice vinegar (or white vinegar)

2 TSP oregano 

1 bay leaf

Olive oil

 2 cloves fresh garlic

Directions:

Beans:

1. Mince garlic
2. Heat olive oil in the pot you are going to use for the beans
3. Add minced garlic, cook until soft not brown
4. Add beans and stir
5. Add remaining ingredients (except bay leaf)
6. Bring to a simmer and add bay leaf
7. Cook 10 minutes 

Pork:

1. Heat the grill about 20 minutes before you are ready to cook
2. Wash pork and pat dry
3. Season with mojo seasoning (Spice and Tea Exchange)
4. Grill pork chops about 10 minutes per side

Yellow Rice:

Cook as directed on the bag.  Conner's preferred brand is Vigo.